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Buttery Rhubarb Custard Bars with Vanilla Shortbread Crust

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These buttery rhubarb custard bars feature a tender vanilla shortbread crust topped with a creamy custard and tart rhubarb, creating a perfect balance of flavors and textures. Ideal for spring and summer, they are quick to make and a crowd-pleaser.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 3 cups (375g) fresh rhubarb, diced into 1/2-inch pieces
  • 3 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 3/4 cup (180ml) whole milk or half-and-half

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan or line it with parchment paper, leaving an overhang to lift out the bars later.
  2. In a large bowl, cream 1 cup softened butter with 1/2 cup sugar until light and fluffy (about 3-4 minutes with a mixer). Add 1 tsp vanilla extract and mix briefly.
  3. Add 2 cups flour and 1/4 tsp salt to the creamed butter mixture. Mix on low speed until just combined; the dough will look crumbly but will hold together when pressed.
  4. Press the dough evenly into the prepared pan, using your fingers or the bottom of a glass to smooth it out. Bake the crust for 15-18 minutes, or until the edges turn a light golden brown.
  5. While the crust bakes, prepare the custard filling: In a medium bowl, whisk together 3 eggs, 1 cup sugar, 1/4 cup flour, and 1/4 tsp salt until smooth. Stir in 1 tsp vanilla and 3/4 cup milk or half-and-half.
  6. Optionally, toss the diced rhubarb lightly with a tablespoon of the sugar mixture or flour to absorb moisture.
  7. Once the crust is out of the oven but still warm, scatter the rhubarb evenly over it.
  8. Pour the custard mixture gently over the rhubarb and crust, spreading evenly with a spatula if needed.
  9. Bake for 35-40 minutes until the custard is set but still slightly wobbly in the center. A toothpick inserted should come out mostly clean.
  10. Cool completely on a wire rack before slicing into bars.

Notes

Use parchment paper in the pan for easy removal. Let bars cool completely before slicing to avoid custard mess. For gluten-free, substitute all-purpose flour with a 1-to-1 gluten-free baking flour. For dairy-free, use vegan margarine and coconut or almond milk. Toss rhubarb with a bit of flour or sugar to reduce moisture. Bars taste better after resting overnight.

Nutrition

Keywords: rhubarb bars, custard bars, shortbread crust, rhubarb dessert, spring dessert, easy baking, homemade bars, vanilla shortbread

Find it online: https://lumalunch.com/buttery-rhubarb-custard-bars-recipe-easy-homemade-vanilla-shortbread-crust/